I have always added my yeast dry; just sprinkle it on the top of the must
(don't stir). Depending on the temperature, your must should start to perk
after about a day, so hang in there. I've only had problems with 2 batches
over the past 4 years. I think the yeast was bad in one, because when I
added yeast from another packet it started pretty quickly. My other batch
had too much sugar in it - as soon as I lowered the SG (it was way to high)
it started.
Darlene

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris